Scorched Scamorza with Middle Eastern Flair
A Middle Eastern-inspired dessert featuring the smoky flavors of scorched scamorza, perfectly complemented by the creamy texture of labneh.
Ingredients
- ●8 ounces scorza cheesepreferably an Italian-style smoked mozzarella
- ●12 ounces labneh cheesethick and creamy yogurt cheese
- ●1 cup honeypreferably a pure, raw honey
- ●2 tablespoons pomegranate molassesavailable at most Middle Eastern markets
- ●1 teaspoon sumaca Middle Eastern spice with a tangy, slightly sour flavor
- ●1/4 cup pine nutsor other chopped nuts of your choice
- ●1/4 cup fresh mint leaveschopped, for garnish
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Cut the scamorza cheese into 1-inch (2.5 cm) thick slices.
- 3
Place the scamorza slices on a baking sheet lined with parchment paper.
- 4
Drizzle with honey and sprinkle with sumac, pine nuts, and a pinch of salt.
- 5
Bake for 8-10 minutes, or until the scamorza is golden brown and slightly charred.
- 6
While the scamorza is baking, mix the labneh cheese with a pinch of salt and a drizzle of honey.
- 7
Once the scamorza is done, remove it from the oven and let it cool for a few minutes.
- 8
Serve the scorched scamorza with the labneh mixture spooned over the top.
- 9
Garnish with chopped fresh mint leaves and a drizzle of pomegranate molasses.
- 10
Serve immediately and enjoy!